Danba Fragrant Pork Hock

Danba Fragrant Pork Hock

Danba Fragrant Pork Hock is a product with a geographical indication for agricultural produce.

　　Fragrant pork hock is a renowned local specialty of Danba, known for its delicious taste and often served during festivals or to entertain guests.

　　Every winter, households slaughter fattened pigs. In the past, pigs were usually tied up at the four limbs, and a hole was made in the chest with a knife. The butcher would then reach into the chest cavity to sever the connection between the heart and lungs, kill the pig, stitch up the wound, and repeatedly burn off the hair using hay before butchering it to separate the lean and fat meat.

　　Danba Fragrant Pork Hock is famous across Beauty Valley and beloved by many tourists. Its unique production method is especially remarkable. Every winter, every household in Danba slaughters fattened pigs. Prior to slaughtering, the pigs’ four limbs are usually tied up, and a hole is made in the chest with a knife. The butcher reaches into the chest cavity to sever the connection between the heart and lungs, then stitches up the wound. After repeatedly burning off the hair with hay, the pig is cut open and the lean and fat meat are separated. The leaf lard is removed, and the pork hocks are extracted while maintaining their original shape. The hocks are then subjected to frost, smoked with cypress branches, air-dried, and stored in storage rooms. After being stored through the winter, the pork hocks develop excellent color, aroma, and flavor. T9i

　　When eating, the hocks can be boiled until half-cooked or grilled over charcoal until the skin crisps. They are then sliced into small pieces or torn into noodle-like strands. The aroma can be detected within a 100-meter radius. The texture is tender and fragrant with a rich taste, packed with nutrients that stimulate the appetite.

　　Region:

　　Sichuan

　　Applicant:

　　Danba County Animal Disease Prevention and Control Center

　　Region:

　　2014

　　Geographical Scope

　　The protected geographical indication area for Danba Fragrant Pork Hock covers the administrative region of Danba County in Garzê Prefecture, Sichuan Province. This includes 15 towns and townships: Zhanggu Town, Shuizi Township, Donggu Township, Suopo Township, Gezong Township, Zhonglu Township, Yuezha Township, Banshanmen Township, Taipingqiao Township, Niega Township, Bawang Township, Badi Township, Geshiza Township, Bian’er Township, and Dandong Township. The geographical coordinates are between 101°17′ to 102°12′ east longitude and 30°24′ to 31°23′ north latitude, with an annual production of 300 tons of fragrant pork hocks.

　　Product Quality Characteristics

　　1. External Sensory Features: The finished Danba Fragrant Pork Hock has a reddish-brown appearance. After washing, the cut surface is translucent, with smooth and glossy meat. The muscle cross-section shows a deep rose color, and the meat is dry and firm. Once cooked, it emits a rich, mellow fragrance that fills the room and leaves a long-lasting aftertaste. 2. Internal Quality Indicators: The nitrite content in Danba Fragrant Pork Hock is ≤1.0 mg/kg, far below the GB2730 standard of 30 mg/kg; peroxide value is ≤0.50 g/100g; total amino acids are ≥34.0%; protein is ≥36.0%; moisture is ≤45.5%; lead is ≤0.15 mg/kg, and selenium is ≤0.14 mg/kg. 3. Safety Production and Product Quality Control: Raw pork hocks comply with the “National Standards for Fresh/Frozen and Sliced Pork” (GB9959.1), “National Standards for Fresh/Frozen Lean Pork Cuts” (GB9959.2), and “National Standards for Frozen Pork Cuts by Part” (GB/T9959.3); edible salt complies with the “National Edible Salt Standard” (GB5461); Sichuan peppercorn complies with the “National Sichuan Peppercorn Standard” (SB/T10040); the product meets the “Hygienic Standard for Cured Meat Products” (GB2730-2005).